Department of Agricultural Chemistry, Shizuoka University
Harumi YAMAUCHI
Department of Agricultural Chemistry, Shizuoka University
Akihito YAGI
Department of Agricultural Chemistry, Shizuoka University
Kazuo INA
Department of Agricultural Chemistry, Shizuoka University
László PÁRKÁNYI
Department of Chemistry, Baker Laboratory, Cornell University On leave from the Central Research Institute for Chemistry, Hungarian Academy of Sciences
Jon CLARDY
Department of Chemistry, Baker Laboratory, Cornell University
A new main tea constituent, 2-O-(β-arabinopyranosyl)-myo-inositol (1, ca. 0.8 % of a Japanese green tea) was characterized by 13C-NMR spectroscopy. The inositol glycoside (1) has been found not only in all the tea extracts so far examined but also in the homogenate of Camellia sinensis var. sinensis ("Yabukita cultivar"), suggesting its physiological importance in carbohydrate metabolism in the tea plant.
